CHAPTER 6: ADVANCED SHARPENING TECHNIQUES

[@garrity5]

Love Murray, easy to understand and follow. Thank you.

[@HalifaxSharpenerPete]

Gentlemen the benefit of sharpening using both hands solved an issue for me immediately. It is not uncommon to see the bevel widths a little different when sharpening with the dominant hand. I have seen the right bevel ever so slightly wider than the left bevel, even on a knife like a Fujiwara. I have done this myself and just had to slow down and focus on angle and pressure attempting to duplicate it for both sides. However, since I taught myself to use both hands, the bevels now are always extremely consistent in size. So now I start the process, the initial burr formation using my right and left hand. After that, I go back to my dominant right hand to complete the process. Hal I have used the "combing" technique with success so thank you for that. I respect you both

[@NanoHone]

Pete Nowlan that’s awesome to hear Pete. I have been sharpening with both hands now for 30 years so I don’t really think about it. Also, I would point out that you’re hold down hand is way more important than your power hand in many regards. We think a lot about the sharpening angle which we control with our power hand. But, our hold down hand steers the sharpening direction and applies pressure where we’re removing metal. So, a right handed sharpener is driving with their right hand when the knife is held in the left. So, what we at first think of as left handed sharpening is really right hand driving. Once you get your mind wrapped around that idea. “Mirrored” sharpening becomes much easier

[@chiedanslecou]

I’m loving these videos

[@NanoHone]

Jean-François Durocher thank you so much for watching

[@knifesharpeningnorway]

Good video as always 😁

[@NanoHone]

knife sharpening norway Thank you

[@surq0784]

After being on your website and checking out Murray's videos as well, I have high hopes to buy your stones in the near future. I noticed you sell ponds but even Murray recommends sharpening over a sink, which is my preferred method as well; do you have any thoughts on developing a sink bridge using your socket system? I know there are several systems already out there but there's a beauty of your designs that stand your product apart from the rest and it would be wonderful to have something compliment it in that regard.

[@NanoHone]

Its in the works Don, I expect to start shipping them in 6-8 weeks

[@michelnader6281]

First of all, hat off to both Harrelson & Murray, my utmost respect to both of you. A quick question, the perpendicular teeth that Harrelson combed on the primary edge, did you use the same sharpening angle or did you lift the knife bit higher?

[@NanoHone]

Michel Nader thank you Michel, I tried to keep it about the same. I always try to sneak up on the primary edge.

[@dombond6515]

Wow so techniques I have never used! So u only do the micro serrations on 1 side then remove burr! And I'm such a dork i really enjoyed the cut tests

[@NanoHone]

Thats a technique I came up with for sharpening roast beef slicer. Those long flexible knives with the round tip. The tooth really helps them slice. Did you understand the graphic we put in there? That was a ton of work to build. I hope it gets the point across

[@CBdesignbuild]

What is the watering container you're using?

[@NanoHone]

That’s a pump up spray bottle I got a few years ago. I’ve tried a bunch of them. I think the one Stihl mask is the best option

[@Bushprowler]

Imo, you're wasting too much water on some of your videos, really dislike that.

[@NanoHone]

Bushtrail is that the one where I was using the stop? I forgot and left the water running. Sorry about that

[@godu1111]

Why are they dressed in bath robes?

[@NanoHone]

Because they are so comfortable. Most Japanese craftsmen wear while they’re working. They are called “Samue”.